Goat is eaten regularly in the Caribbean, South America, Europe and the Middle East, and yet Americans rarely think of preparing it. If you feel like being a little adventuresome in the kitchen, you might want to give it a try. Its nickname is 'Mountain Lamb' because its flavor is similar to lamb, and I would also describe it as a light-tasting beef.
4 onions, chopped
2 - 3 lbs. goat meat, cut into 1" cubes
8 cups chicken broth or stock
1 small can diced tomatoes
2 teaspoons curry powder
salt and pepper to taste
In a large pot, saute onion in olive oil over a low heat until tender but not browned. Add goat, chicken broth and tomatoes (juice and all). Bring to a boil, then lower heat and simmer, covered, for 1 1/2 to 2 hours, or until meat is very tender. Season with curry powder and salt and pepper and cook just a few minutes more for flavors to blend. Serves 4 - 6. Good with chewy bread and a side salad.
Note: I sometimes add diced potatoes to this recipe.